Do you ever get lazy and buy the prepared butternut squash in the grocery store? You know, the peeled, seeded and cubed stuff all ready for cooking? Though I am not a stranger to peeling and seeding a butternut squash I have to admit I take this convenience route sometimes.
Today I opened the veggie drawer and saw the lovely butternut squash I bought last week-- definitely in need of being used ASAP. Though love butternut squash in savory dishes but wanted to try my hand at something sweet this time. So, as any good blogger would do I took to the Internet and found a few sweet recipes using butternut squash. I decided on muffins, something I have never made before.
The recipe was decidedly not vegan but I like to fancy myself someone that can veganize almost anything. These are my first attempt at a vegan muffin and certainly won't be my last. They are SO GOOD!
On another note, if you have not heard I have been selected as a candidate for Epikur Magazine's Philly Top Writer of the Year! I would be most appreciative of your vote. You can click here or on the Epikur Magazine nomination banner to your right. Thank you very much!
Butternut Squash and Cranberry Muffins
2 1/4 cup all purpose flour
1 cup unbleached organic cane sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground clove
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 cup cooked, mashed butternut squash
1 egg replacer (I used Ener-G, applesauce or a flax egg should work)
1/2 cup avocado oil*
1/4 cup vegetable oil
1/2 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1/2 cup dried cranberries, rough chopped
Preheat oven to 375 degrees. Lightly grease or line a twelve muffin tin with cupcake liners.
In a large mixing bowl whisk together the flour, sugar, cinnamon, nutmeg, clove, salt, baking powder and baking soda.
In a second bowl add the butternut squash, egg replace, oils and non dairy milk.
Add the wet ingredients into the dry all at once and stir to incorporate. Do not overmix. Fold in the cranberries.
Place the batter into the muffin tin in equal portions. You should have enough for just twelve muffins. Place in the oven at 375 for ~20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Allow to cool and serve.
*Note: Avocado oil adds a lovely buttery flavor to baked goods but is very expensive. If you do not have or do not want to use avocado oil you can certainly use all vegetable oil.